| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 2 | tb | Peanut oil |
| 1 | lb | Boned chicken breast; cut into thin strips |
| 1/2 | ts | Salt |
| 1/4 | c | Snow peas |
| 1/4 | lb | Small mushrooms |
| 2 | oz | Bamboo shoots |
| 2 | c | Chicken broth |
| 1 | tb | Soy sauce |
| 1/2 | ts | Sugar |
| 1 1/4 | c | Roasted walnuts; coarsely chopped |
| 1 1/2 | ts | Cornstarch |
| 1 | ts | Water |
INSTRUCTIONS
Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom of the pan. Add the chicken strips and salt and stir-fry for 2 to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth. Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts. Stir well and add the cornstarch mixed with water. Cook just until slightly thickened. Both the Chicken Walnut and the Beef Kwangton should be served alongside boiled rice. Boil the rice according to your favorite recipe. IMPERIAL PALACE CHINATOWN, SAN FRANCISCO WINE: GRGICH HILLS CHARDONNAY 81 From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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